Carnival of Topping: Colored Potatoes in Coriander and Chili - Walla! Food

2020-11-27T05:03:24.588Z

Sure you can make the recipe with regular potatoes, but why not use all the colors of the rainbow if possible?

Carnival of topping: Colored potatoes in coriander and chili

Sure you can make the recipe with regular potatoes, but why not use all the colors of the rainbow if possible?

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Why not in as many colors as possible?

Potatoes and sweet potatoes in different colors on the way to the oven (for spelling)

Recipe By: Liat Shirit, Walla!

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1 Choose potatoes and sweet potatoes of different colors and varieties but make sure to choose them in more or less similar sizes.
Rinse and scrub them well.
2 Preheat oven to 200 degrees, line a pan with baking paper and lightly grease with oil or oil books.
Arrange the potatoes on the pan in one layer, cover with aluminum foil and place in the oven for an hour.
4 Meanwhile, put in a food processor: coriander, chili, pine nuts, olive oil, lemon zest and salt and grind well.
5 After an hour, remove the pan from the oven, remove the aluminum foil and turn the potatoes over.
Return to the oven uncovered for another half hour, until all the potatoes are tender.
Spend.
6 Using two forks, carefully 'rip' the hot potatoes and arrange them on the serving plate.
Sprinkle over the coriander-chili sauce, pomegranate seeds and a little coarse salt.
Squeeze a little lemon juice and serve.